Former “Top Chef” guest judge Rocco DiSpirito has been known for his culinary wizardry, a job that packed on pounds. But now, he’s slimmer and working his magic again with a new book featuring classic American recipes – for under 350 calories. (Mac ’n’ cheese? He’s got it.) In this Lifescript exclusive, he dishes his weight-loss secrets. Plus, get his 3 favorite recipes…

Celebrity chef Rocco DiSpirito is no stranger to a challenge.

The frequent “Today” show guest and author of six cookbooks did, after all, hit the dance floor on Season 7 of “Dancing with the Stars.” (He came in ninth.)

But guest appearances on “The Biggest Loser” inspired his latest challenge: Trying to lose weight while still eating meals he loves.

“We all ask ourselves, ‘How can I be expected to eat healthy if healthy foods aren’t [what] I want to eat?’” the 43-year-old star says.

His newest cookbook, Now Eat This!(Ballantine Books), features healthy versions of American classics, such as sloppy Joes, lasagna and mac 'n’ cheese – for under 350 calories.

The challenge of making over unhealthy food hit at the heart of DiSpirito’s childhood.

Growing up in Queens, N.Y., he was influenced by his mother’s traditional – and calorically heavy – Italian cooking.

After entering the Culinary Institute of America at just age 16, the gifted teen became famous for giving those dishes a multicultural flavor.

Working with food all those years packed pounds onto DiSpirito’s 6-foot-plus frame.

He tipped the scales at 216 pounds before he began a strict diet and fitness regimen in 2006.

The celeb chef has since dropped 30 pounds, along the way learning how to trim the fat and calories in his culinary creations.

“My own experience and epiphanies on ‘The Biggest Loser’ prompted me to make low-cal comfort foods the subject of my new book,” DiSpirito says.

But trimming chef staples – oil, butter, cream – took some hard work, even for this culinary wunderkind.

How does creating a healthy menu compare with mastering the mambo on “Dancing with the Stars”?

“Both are difficult,” he saying laughing. “But I have a lot more practice at creating menus.”

Cooking with a minimum of fat “is a healthy challenge I’ve mastered now,” he says.

All have less than 350 calories per serving and still taste as good as the regular version, he says.

“It’s not about self-denial or deprivation, but eating healthful versions of the foods you like,” DiSpirito says.

The book offers step-by-step instructions, plenty of pictures and breakdowns of calories and fat grams.

The recipes aren’t just for people looking to lose weight, DiSpirito says, but for those trying to keep the pounds off too.

“It’s not easy to [lose weight] and then maintain it once you’ve lost some,” he says.

How does he keep his hunky shape?

“There was no miracle involved in me losing weight,” he says. “It was about diet and exercise. I ate less and moved more.”

He even competed in triathlons and is training for a half-marathon.

“At this point, I’ve done about eight triathlons,” he says. “It’s a possibility for anyone.”

“When I did my first one about four years ago, I finished next to last. But it started me on a new path to fitness.”

Diet was the other vital element of his weight-loss success.

The key, he says, is learning to cook food you like in a healthy way. The best diet intentions can be undermined by “eating too much processed foods that someone else made and [not] knowing calorie and fat content.”

“A lot of people [think] cooking is something you need all this time, money, skills, equipment and food knowledge to do.” DiSpirito says. “It’s not true.”

His New York City kitchen proves his point. “It’s a tiny place,” he says. “You can burn your bum on the oven door while taking dishes out of the dishwasher.”

Don’t be fooled into buying a lot of kitchen accessories either.

“Good cooking isn’t about getting expensive kitchen gadgets, the right salt or most expensive olive oil,” DiSpirito says. “I learned all my cooking from my poor family in Queens. To this day, they still don’t have a set of matching china.”

So what does an aspiring healthy chef need?

Your palate, he says. “It tells you everything you need to know when you cook.”

Of course, the reformed gourmet still stocks a few luxury foods.

“My fridge always has some caviar and champagne,” he says.

But for those of us watching our wallets and waists, DiSpirito gets real.

Check out these recipes for three of his favorite low-calorie comfort foods.

Keep in mind that serving sizes are not exact, however, so calories and fat can vary from what’s listed.

BrowniesThese rich desserts rely on an unusual ingredient: black beans. “The beans add moisture and texture – not to mention fiber and protein,” DiSpirito says. But don’t worry – the result is a “fudgy” treat “you have to taste to believe.”

2. Combine beans, cocoa powder, espresso powder and egg substitute in a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.

3. Add the chocolate syrup, sour cream, butter, Truvia and vanilla to the processor, mixing until all the ingredients are combined, about 1 minute.

4. Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 28-30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center should come out with soft batter clinging to it.

5. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

Fat per serving: 1.6 gCalories per serving: 53

Fettuccine AlfredoThis dish usually relies on huge amounts of butter and cheese, but that’s “not so simple if you’re watching your waistline,” DiSpirito says. His makeover eliminates the cream used in American versions of this recipe, but still retains a bit of butter for flavor.

And “the velvety-smooth texture is re-created with yogurt and thickened chicken broth,” he says, so you’ll still have the rich fettuccine Alfredo creaminess.

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